Amish Sour Cream Cornbread

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Amish Sour Cream Cornbread

This Amish Sour Cream Cornbread is the ultimate comfort food—moist, dense, and rich in flavor. It pairs beautifully with stews, roasted chicken, or a warm bowl of soup. Unlike traditional cornbread, this version has a soft, tender texture thanks to the addition of sour cream, making it extra decadent. Whether you’re serving it as a side dish for dinner or enjoying a warm slice with butter and honey, this homemade cornbread is sure to become a family favorite.

Why You’ll Love This Cornbread

  • Super Moist & Tender – The sour cream gives it an incredibly soft and rich texture.
  • Easy to Make – Just mix, pour, and bake—ready in under 30 minutes.
  • Perfectly Balanced Flavor – A slight sweetness enhances the natural corn flavor without overpowering it.
  • Pairs Well with Everything – Serve with savory dishes like chili, stews, and roasted meats, or enjoy it with honey and jam.

Ingredients

Dry Ingredients:

  • 1 cup cornmeal – Provides the classic cornbread texture and flavor.
  • 1 cup all-purpose flour – Helps create a soft, cake-like consistency.
  • ¼ cup sugar – Adds a subtle sweetness to balance the corn flavor.
  • 1 tablespoon baking powder – Helps the cornbread rise and stay fluffy.
  • ½ teaspoon salt – Enhances all the flavors.

Wet Ingredients:

  • 1 cup sour cream – The key ingredient for a rich, moist texture.
  • ½ cup milk – Helps create the perfect batter consistency.
  • ¼ cup melted butter – Adds richness and a buttery taste.
  • 2 large eggs – Provides structure and moisture.

Step-by-Step Instructions

Step 1: Preheat & Prepare the Pan

Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan with butter or non-stick spray to prevent sticking.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt. This ensures even distribution of ingredients and prevents clumps.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the sour cream, milk, melted butter, and eggs until smooth and fully combined.

Step 4: Mix the Batter

Gradually pour the wet ingredients into the bowl with the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix—this helps keep the cornbread tender.

Step 5: Bake the Cornbread

Pour the batter into the greased baking pan, spreading it evenly. Place in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Step 6: Cool & Serve

Allow the cornbread to cool for at least 5-10 minutes before slicing. Serve warm with butter, honey, or your favorite toppings.

Expert Tips for the Best Cornbread

  • Do Not Overmix – Stir until just combined to avoid a tough or dry texture.
  • Use Full-Fat Sour Cream – This provides the best moisture and flavor.
  • Check for Doneness – Insert a toothpick in the center; if it comes out clean, the cornbread is ready.
  • Let It Rest Before Cutting – Cooling for a few minutes helps set the texture, making it easier to slice.

Flavor Variations & Add-Ins

Want to take your cornbread to the next level? Try these variations:

  • Cheesy Cornbread: Add ½ cup shredded cheddar cheese to the batter for a rich, savory twist.
  • Spicy Jalapeño Cornbread: Mix in 1 finely chopped jalapeño for a hint of spice.
  • Sweet Honey Cornbread: Drizzle honey on top before serving for extra sweetness.
  • Corn & Herb Cornbread: Stir in ½ cup fresh corn kernels and chopped fresh herbs for extra flavor.

Serving Suggestions

This Amish Sour Cream Cornbread is incredibly versatile and pairs well with a variety of dishes. Here are some serving ideas:

  • Classic Comfort Pairings: Serve alongside beef stew, roast chicken, or barbecue ribs.
  • Southern-Style Meal: Enjoy with collard greens and mashed potatoes.
  • Breakfast Option: Spread with butter and jam for a quick morning treat.
  • Soup Companion: Perfect with chicken noodle soup, tomato soup, or chili.

Storage & Reheating Instructions

  • Refrigeration: Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
  • Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months.
  • Reheating: Warm in the oven at 350°F (175°C) for 5-10 minutes or microwave for 30 seconds until heated through.

Frequently Asked Questions

Can I Make This Cornbread Without Sour Cream?

Yes, you can substitute sour cream with Greek yogurt or a mix of ½ cup buttermilk and ½ cup Greek yogurt for a similar texture.

Can I Use a Different Pan Size?

If using a 9×9-inch pan, reduce the baking time slightly to 18-22 minutes. For muffins, bake at 375°F (190°C) for 15-18 minutes.

How Do I Make This Cornbread Gluten-Free?

Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.

Final Thoughts

This Amish Sour Cream Cornbread is rich, moist, and absolutely delicious. It’s quick and easy to make, making it the perfect side dish for any meal. Whether you enjoy it with savory stews or a drizzle of honey, this homemade cornbread will quickly become a favorite in your kitchen.

Try it today and enjoy a warm, comforting slice of homemade cornbread!

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